Growing up Friday's meant pizza in my parents home, along with some very cheesy, terrible family TV viewing. It is a habit - the pizza, not the cheese-ball TV - that I have come back to again and again.
Sourdough Pizza crust (based on KA recipe)
100 grams starter discard; 65 grams warm water; 155 grams unbleached AP flour; 1/2 teaspoon salt; 1/4 teaspoon dry yeast
15% Rye flour + 1 tbls finely chopped coffee chaff.
Image
A while ago I bought back some Swiss Ruchmehl from Germany and was curious about the
flour as Max Kugel, in Bonn bakes a lot with it in his bakery...
Last time it turned out to be an amazing bake and sadly I could not get my hands on it in UK....
But my fortune changed when I spotted Dark Swiss Flour on the Shipton Mill web site.
It did not give much information but when I baked with it, indeed it was very similar to the Ruchmehl, I thought...
Hi all! I am a senior in high school and I just recently finished my senior final project on sourdough bread. Throughout the year I interviewed bakers and had them try different loaves of bread. I took this information to develop my own country sourdough recipe. I made a documentary about the whole process which will be linked. Enjoy the recipe and happy baking!
Time: 4 Days
Yield: 2 Loaves
Ingredients
For feeding starter
Unbleached all purpose white flour (preferably organic)
Purified water
There's no rational explanation for why I've been trying to make purple bread, but that's what I've been doing lately. In this batch I mashed a purple sweet potato and added it to the flour. The color is definitely purple, leaning slightly toward pink.
The flavor of the sweet potato is subtle but it gives the bread a hint of sweetness and that soft pillowy texture you associate with potato breads. The crumb is a little dense but that's to be expected when you add mashed potatoes to a bread.
Ingredients:
After contemplating sourdough for several months, a first try, and fail, at creating a starter, and finally success at nurturing my very own starter, I was ready to bake. Something simple, straightforward, and with little scope for disaster was in order.
1, 2, 3 Sourdough seemed the way to go.
Pizza Wednesday...05/22/19
Sourdough / 10% WHOLE GRAIN
N.Y. style: Sausage, pepperoni and peppers.
So it begins....80hrs. cold ferment, 11/2 hr. bench rest prior to stretch.
Mr. Forkish designed this formula as a hybrid, using a levain and baker's yeast for leavening. I elected to use only the levain because it was one of two things that I wanted to test with this bake.
Some context is probably in order.
We are a bakery ingredients and packaging distributor in Los Angeles, and move significant amounts of both Canadian flours and USA flours.
The bake was kept simple since it was exam period. We’ll have something less boring next week :)
20% Sprouted Ragi 30% Sprouted Red Wheat Sourdough
Dough flour (all freshly milled):
150g 50% Whole Red Fife wheat flour
90g 30% Sprouted red wheat flour
